Herbs orange mustard silverside ribeye with salads

Felt like having silverside rib eyes today. I have home grown rosemary, sage and oregano. Also have some mustard left, might as well finished it before getting a new bottle.

I also discovered that I have opened bottle orange juice in my fridge. So, I added it. This is health smart silverside rib eyes I got it on sale. Let get cracking my brain and make a dish.

I am glad that my dinner is great as everything is has its own flavour. The rib eye is juicy hearty and delicious. The potatoes and salad gives a full complete comfort meal.

6 silverside rib eyes (medium size and health smart)
4 Tbs each  rosemary, sage, and oregano
4 Tbs mustard
4 Tbs lemon zest
3 shallots
1/4 c orange juice (bottle)
Olive oil
Sea salt and black pepper
1 packet of mix salads
6 baby potatoes
12 cherries tomatoes, cut half
Salt and Pepper


To make marinade, combine all ingredients in a food processor. Add to fillets and mix to coat. Cover and refrigerate for 1 hours. Then at room temperature 30 minutes on hot days; cooler days 1 hour. Reserve the marinade to drizzle.

Preheat oven 180 degree C. In the meantime, bring to boil water in a sauce pan; put potatoes and cook with a pinch of salt to par boil; drain well.

Place the steaks in a tray and put in the oven for 25 to 35 minutes. When potatoes are soft a bit place in another tray, season with salt and pepper and drizzle oil. Place in the oven to roast for 20 mins until brown and cook through.

When the steaks are ready, let it rest for 5 minutes. To plate them, divide them equal portions and place a handful of salad, the cut up cherries tomatoes and add the steaks. Drizzle some of herbs orange mustard sauce over the steaks and salad.

Note: My fillet is well done. Cook less 5-10 mins for medium rare. If meat feel springy a bit that’s med rare, springy firm cook through, and blacker colour well done and a bit hard when feeling it.